A new seafood restaurant with Michelin chef just opened in Toronto
Published September 30, 2025 at 11:24 am
A new restaurant for seafood that will also function as an oyster bar has just swung open its doors in Toronto.
Seahorse is aptly named, as their menu revolves around everything that can be harvested from under the sea. The new restaurant serves a menu built entirely around seafood, with the main offerings being raw bar “ice boxes” with an epic selection of seafood items.
There’s a small ice box option and a large ice box option. Both come with oysters, mussels escabeche, wild Argentinean shrimp, clams and crudo, but the larger version comes with larger portions of everything.
Other than that, there are steamed mussels with the variety changing daily, accented by nduja sofrito, white wine and chives.
The menu at Seahorse is rounded out by a selection of appetizers, entrees and salads. The appetizers include options like sourdough, focaccia, marinated olives, tuna tartare and aged charred amberjack with fermented heirloom tomatoes and mini croutons.
Entrees all revolve around seafood as well. Find options like a pasta dish such as house made tagliatelle with snow crab, or a fish dish like charcoal grilled Atlantic mackerel with salsa verde and grilled kale.
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“We are thrilled to bring you a unique dining experience crafted by a team of culinary experts, including a sous-chef from a Michelin-star restaurant and an 11-time national oyster-shucking champion,” reads the description of Seahorse on Open Table.
“Seahorse is a celebration of the sea, where fresh ingredients and masterful techniques come together to create unforgettable dishes. Whether you’re a seafood aficionado or simply looking for a special night out, we invite you to join us and discover the best of the ocean in the heart of Toronto.”
The 11-time national oyster-shucking champion in question is Eamon Clark, and the Michelin-star sous chef is Federico Garcia of Quetzal, which has been recognized as one of Toronto’s best restaurants by the Guide.
The design of the restaurant looks to be as impressive as the pedigrees of the people behind Seahorse, with lots of unique touches. The space is decked out in lots of muted blues and greens that feel reminiscent of sea plants, blue waters and old ships.
There’s a long bar with oysters displayed on crushed ice right on the corner, and the cozy restaurant is filled with lots of textures and materials with an old school vibe like glass and brick.
Seahorse is now open at 1226 Yonge St.